Classic New York Black and White Cookies
Experience the iconic taste of New York City with these delightful Black and White Cookies, a beloved classic that bridges the delicious divide between cake and cookie. Soft, dense, and reminiscent of small cakes, each cookie is generously iced in two halves: one silky white and the other indulgently chocolate. A staple in NYC bakeries and made famous by TV shows, these treats bring memories back to life with every bite. Perfect for sharing at gatherings or simply enjoying with a cup of coffee, these cookies are guaranteed to transport you straight to the bustling streets of New York.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 1/4 cups (Sifted)
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Buttermilk
1/3 cup (Combined with vanilla)
Vanilla extract
1/2 teaspoon
Unsalted butter
1/3 cup (Softened)
Granulated sugar
1/2 cup
Large egg
1 (Beaten)
Icing sugar (Confectioners' sugar)
1 1/2 cups (For icing)
Clear corn syrup
1 tablespoon
Lemon juice
2 teaspoons
Vanilla extract (for icing)
1/4 teaspoon
Water
1 tablespoon (approx) (For icing consistency adjustment)
Cocoa powder
1/4 cup (For chocolate icing)
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
3
In a separate small bowl, combine the buttermilk and vanilla extract. Mix well.
4
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed for about 3 minutes or until the mixture is light and fluffy.
5
Add the beaten egg to the butter and sugar mixture and continue to beat until well blended.
6
Slowly incorporate the flour mixture into the butter mixture, one cup at a time, alternating with the buttermilk mixture, until everything is well combined and smooth. Make sure to scrape down the sides of the bowl as needed.
7
Using a 1/4 cup measuring cup, scoop equal portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8
Bake in the preheated oven on the middle rack for 15-17 minutes, or until the tops are golden brown and spring back when touched. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9
While the cookies are cooling, prepare the icing. In a medium bowl, stir together the icing sugar, corn syrup, lemon juice, vanilla extract, and approximately 1/2 tablespoon of water until smooth.
10
Divide the icing mixture in half. In one half, add the cocoa powder and mix well, adding remaining water, a little at a time, until it reaches a spreadable consistency that matches the white icing.
11
Once the cookies are completely cooled, turn them flat side up. Using a pastry spatula or butter knife, spread the white icing over one half of each cookie and the chocolate icing over the other half. Allow the icing to set slightly; it will not harden completely but will become firm enough for storage.
12
You can wrap the cookies individually in cellophane or store them in a sealed container, keeping them fresh and ready to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What exactly is a Classic New York Black and White Cookie?
A Black and White Cookie is an iconic New York City treat that is more like a small cake than a traditional cookie, known for its soft, dense texture and its signature split icing of half vanilla and half chocolate.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) to ensure the cookies bake evenly and achieve the correct rise.
How should I prepare my baking sheets?
You should line two baking sheets with parchment paper to prevent the cake-like batter from sticking.
What dry ingredients are needed for the cookie base?
The cookie base requires 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
How is the buttermilk prepared?
You should combine 1/3 cup of buttermilk with 1/2 teaspoon of vanilla extract in a small bowl before mixing.
How long should I cream the butter and sugar?
The unsalted butter and granulated sugar should be beaten together for about 3 minutes until the mixture is light and fluffy.
When do I add the egg to the batter?
Add one large beaten egg to the creamed butter and sugar mixture and continue to beat until it is well blended.
What is the proper way to mix in the flour and buttermilk?
Incorporate the flour mixture slowly, one cup at a time, alternating with the buttermilk mixture until the batter is smooth.
What size should each cookie be?
Use a 1/4 cup measuring cup to scoop equal portions of batter for each cookie to maintain a consistent size.
How much space should I leave between cookies on the pan?
Spacing the cookies about 2 inches apart is recommended to allow for spreading during the baking process.
How long do these cookies need to bake?
Bake the cookies for 15 to 17 minutes on the middle rack of the oven.
How can I tell when the cookies are finished?
The cookies are done when the tops are golden brown and they spring back when lightly touched.
How long should they cool on the baking sheet?
Allow them to cool on the baking sheets for about 5 minutes before moving them to a wire rack.
What ingredients are in the icing?
The icing consists of icing sugar, clear corn syrup, lemon juice, vanilla extract, water, and cocoa powder for the chocolate side.
Why is corn syrup used in the icing?
Corn syrup provides the icing with a glossy finish and helps it maintain a smooth, spreadable consistency.
Does the icing contain lemon juice?
Yes, 2 teaspoons of lemon juice are added to the icing sugar mixture to provide a slight tang and balance the sweetness.
How do I make the chocolate half of the icing?
Divide the white icing in half and mix 1/4 cup of cocoa powder into one half, adding water as needed to match the consistency.
Which side of the cookie do I apply the icing to?
Turn the completely cooled cookies over and apply the icing to the flat side (the bottom) of the cookie.
What tools are best for icing these cookies?
A pastry spatula or a simple butter knife works well for spreading the icing evenly over each half.
How long does it take for the icing to set?
While it will not harden completely, the icing should be allowed to set until it is firm enough for storage or handling.
How should I store these cookies?
You can store them in a sealed container or wrap them individually in cellophane to maintain freshness.
What makes the texture of these cookies unique?
The use of buttermilk and the specific mixing method creates a soft, dense, cake-like crumb rather than a crunchy cookie texture.
Can I use salted butter?
The recipe calls for unsalted butter. If you use salted butter, you may want to reduce the additional salt added to the dry ingredients.
Is this a good recipe for beginners?
Yes, while the icing requires a bit of patience to get the perfect split look, the cookie base is straightforward and beginner-friendly.
What should I do if my icing is too thick?
Add water a tiny bit at a time (about 1/2 tablespoon or less) until it reaches a smooth, spreadable consistency.
Are these cookies the same as 'Half-Moon' cookies?
They are very similar; Half-Moons are often from Upstate New York and can have a more chocolate-cake base, whereas Black and Whites are the NYC bakery standard.
Why are these cookies often associated with Seinfeld?
The cookie was famously featured in a Seinfeld episode where Jerry uses the cookie as a metaphor for racial harmony ('Look to the cookie!').
Can these cookies be served at potlucks?
Absolutely, they are a popular choice for gatherings and potlucks because they are visually striking and easy to share.
Should the egg be cold or room temperature?
While the recipe doesn't specify, room temperature eggs generally incorporate better into creamed butter and sugar mixtures.
Can I use bottled lemon juice for the icing?
Yes, bottled lemon juice works fine for providing the necessary acidity and flavor in the icing sugar mixture.